Prepare the Filling:

Cook the Aromatics: In a large skillet over medium heat, sauté the chopped onion in a bit of oil until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Season the Chicken: Add the shredded chicken to the skillet. Stir in ground cumin, chili powder, paprika, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld.

Add Extras: If using, stir in the thawed corn and chopped cilantro. Remove from heat and set aside.

Make the Creamy Sauce:

Create a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is bubbly and lightly golden.

Add Liquids: Gradually whisk in the chicken broth to prevent lumps. Continue to whisk until the mixture is smooth.

Incorporate Cream and Seasonings: Stir in the heavy cream, garlic powder, onion powder, salt, black pepper, dried oregano, and ground cumin. Bring the sauce to a simmer, stirring frequently, until it thickens slightly, about 5-7 minutes. Remove from heat.

Assemble the Enchiladas:

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Fill the Tortillas: Spread a thin layer of the creamy sauce on the bottom of the baking dish. This prevents the tortillas from sticking.

Prepare Each Enchilada: Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable. Spoon about ¼ cup of the chicken filling onto each tortilla. Sprinkle a little shredded cheese over the filling.

Roll and Place: Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.

Top with Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining creamy sauce evenly over the top. Sprinkle with the remaining shredded cheese.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.